Cinnamon-sugar cookies and ice cream sandwiches are sure to tickle your summer fancy.
Snickerdoodle cookies originated in New England, the region in the northeastern corner of the United States which is comprised of 6 states: Maine, Massachusetts, New Hampshire, Vermont, Rhode Island and Connecticut. As far as the name snickerdoodle is concerned, your guess is as good as mine. There really is no rhyme nor reason to the name other than it is fun and whimsical.
Snickerdoodle is similar to a sugar cookie but with added cinnamon on the outside coating. It has a cracked surface with a soft center and crispy edge. A perfect cookie to use for ice cream sandwiches. I used Italian Spumoni ice cream which has layers of chocolate, cherry and pistachio ice cream, similar to a Neapolitan ice cream.
Watch Here how to Assemble a Cookie Sandwich
SNICKERDOODLE ICE CREAM SANDWICHES
INGREDIENTS:
1/2 cup salted butter, softened
1/2 cup vegetable shortening
1 ½ cups plus 2 tablespoons sugar
2 medium eggs
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon of salt
2 teaspoons ground cinnamon
INSTRUCTIONS:
In a large bowl, combine the butter, shortening, 1 1/2 cups sugar, and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes.
Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
Shape the dough into 1 1/2 inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through.
Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls.
Store in an airtight container.
Yield: 4 dozen cookies
To make Ice Cream Sandwiches:
Using an ice cream scoop, scoop ice cream of your choice (slightly softened), on the bottom side of a snickerdoodle. Then take another cookie and place the bottom side toward the ice cream and press together gently. With a rubber spatula, flatten around the edges of the ice cream sandwich. Store in the freezer until ready to serve. Enjoy!
